Wash the tomatoes. Rub mushrooms with kitchen paper or clean them with a brush. Cut large mushrooms in half.
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Break or cut feta into bite-sized pieces. Whisk egg and some pepper in a deep plate. Put Panko in a deep plate.
Turn the cheese first in egg, then in Panko. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer).
Heat the oil in a frying pan. Fry the breaded cheese crisply in it while turning. Drain on kitchen paper. Keep warm in a hot oven.
Cook the pasta in boiling salted water according to package instructions until al dente.
Clean the pan. Heat 3 tbsp. olive oil in portions. Fry the mushrooms in portions over high heat for about 3 minutes, turning them over. Take them out. Put 1 tablespoon of olive oil into the hot pan and fry the tomatoes for about 3 minutes, turning them over.
Drain the pasta, collecting about 150 ml of pasta water. Stir mushrooms, sugar, some salt and pepper into the tomatoes. Deglaze with vinegar and pasta water. Simmer for about 1 minute.
Put the pasta back in the pot. Mix with braised tomatoes. Arrange noodles with pancofeta. Sprinkle with rocket chips as desired.